Greek-ish Brown Rice Salad

My love for brown rice is a recent development. I’ve never been much of a rice eater, so growing up, I usually just kind of picked at the pile of rice pilaf hanging out on my plate.

However, when I started college, I suddenly found the tastiness that is brown rice. I love the earthy flavor, hearty texture, chewiness… it’s so much more complex than white rice. It reminds me almost of an oat.

Where did I make this discovery? At the build-your-own burrito place in the student union. They offer two rice varieties: brown and cilantro-lime. Well, anyone that’s read my blog regularly knows that I am one of those people born without a taste for cilantro. I won’t go into what it tastes like because this is a food blog, but I’ll leave it up to your imagination.

So, brown rice entered my life by default. I am obsessed. I am always looking for ways to use it.

This salad was born out of a love for brown rice, a garden full of mint, and a need for a side dish. We were having ribs and honeyed carrots, so I needed something bright and acidic. With mint, feta cheese, and red wine vinegar, the flavors in this salad remind me of a Greek restaurant. However, it’s not exactly authentic Greek cooking, so I’m calling it Greek-ish. It reminds me most of the filling in a stuffed grape leaf!

It’s also good cold, warm, or at room temperature, so it’s perfect for a potluck. Enjoy!

INGREDIENTS:

• 3 tablespoons olive oil
• 1 shallot, chopped finely
• 1 1/2 cups instant brown rice
• 3 cups low sodium chicken stock
• Salt and pepper
• 1/2 cup walnuts, toasted in a dry pan for a few minutes until smelly
• 2 tablespoons red wine vinegar
• 2 tablespoons apple cider vinegar
• 1/2 cup golden raisins
• 2 tablespoons fresh mint, thinly sliced
• 3 ounces feta cheese chunks

Heat 1 tablespoon of olive oil in a medium sauce pan. Add shallot and saute’ over medium-high heat until transparent. Add the rice and stir for 2-3 minutes until toasted. Pour in the chicken stock.

Bring to a boil, then reduce to simmer for 10 minutes (or according to package directions). Let sit, COVERED, for ten minutes so the rice can absorb the the liquid.

Combine vinegar, oil, and salt/pepper to taste. Pour over the hot rice. Let rice cool to desired temperature (can be hot, warm, or even chilled).

Toss rice with walnuts, raisins, mint, and feta. Serve!

Skinny Springfield Cashew Chicken

How many of my readers out there know that Cashew Chicken was not invented in any Asian country? It was, in fact, invented by a Chinese-American chef in Springfield, Missouri. Don’t worry- I didn’t know either.

So, when I moved to Springfield, I was surprised to see that cashew chicken was a real part of the culture. Every Chinese/Japanese-style restaurant has their own version. Even American-style restaurants feature it on the menu. The local food magazine does a “Best Cashew Chicken” category every year. Tourism magazines feature the Chef that invented the stuff (whose son is now serving it up in their own diner). I’m not kidding here- if you google the history of this deep-fried deliciousness, you’ll find it traced back to Springy.

I have probably seen the words “Cashew Chicken” more often in the past two years than I had in my entire life.

That’s not to say I’d never eaten it. My parents made a version at home using chicken thighs and jarred chicken gravy. Not exactly authentic, though perfectly yummy.

The real version in Springfield is deep-fried chicken chunks in a sticky sauce with cashews and some veggies, usually served over rice. Not exactly the kind of thing I can eat every day if I like my jeans to fit!

So, I made it a mission to invent a skinnier version of the classic that would make even the most discerning Missourian happy. I use powdered peanut butter to cut back on fat and calories in the sauce. I cook the chicken in very little oil without any breading. I eliminate the rice and load it up with all of these fresh vegetables. It’s nutritious, filling, and full of flavor.

It also just happens to be a one-skillet meal, so like, why wouldn’t you make this??

Here goes!

INGREDIENTS:

• 1 tablespoon olive oil
• 1 lb boneless skinless chicken breasts, cut into 2-inch pieces
• Salt and pepper,
• 3 cloves minced garlic
• 2 cups broccoli florets- cut them pretty small
• 1 red bell pepper, sliced
• 1 cup sugar snap peas
• ½ cup shredded carrots
• 1 zucchini, thinly sliced
• 3/4 cup unsalted cashews
• 4 green onions, thinly sliced
• 4 tablespoons low sodium soy sauce
• 4 tablespoons powdered peanut butter, such as PB2
• 1 tablespoon plus 1 teaspoon honey
• 1 teaspoon sesame oil
• 1 tablespoon grated ginger
• 2 tablespoons water

To prepare:

Make the sauce: whisk together the soy sauce, peanut butter, honey, sesame oil, ginger, and water. Taste and add salt or pepper to your preference.

Heat olive oil in a very large skillet over medium-high heat. Season chicken with salt and pepper. Add chicken to pan and cook until browned on the outside, but not fully cooked in the middle.

Add the garlic, broccoli, bell pepper, peas, carrots, and zucchini. Cook, stirring, until veggies are tender and chicken is fully cooked. Add the cashews and stir to toast.

Pour the sauce over the top and garnish with green onions.

Serve and enjoy!

BBQ Stuffed Portobello Mushrooms

It’s summer time, which means BBQ is in the air. Unfortunately, BBQ is not exactly healthy. Rich sauce, fatty meat, bread, and infamous sides of mac and cheese and potato salad.

Now, there is nothing wrong with any of that! However, because I’m trying to eat lighter, I have been brainstorming healthier ways to get my BBQ fix.

There are all sorts of lowcarb BBQ sauce recipes out there using ethanol and coconut sugar and a bunch of ingredients I can’t afford or find. If you want to do that, go for it! More power to you. I, however, am not trying for a carb-free recipe here. I am simply cutting the carbs by ditching the bread and giving myself automatic portion control.

For me, that’s the balance. I let myself have my BBQ sauce, but I don’t eat too much of it. My calculations clocked one of these at about 365 calories, though different sauces and cheeses will change that. I served it with coleslaw for a very hearty meal that felt like summer!

This is also super quick, like 20 minutes. Feel free to change it up with sloppy joe filling, marinara sauce, ground chicken or turkey, added veggies, etc.

INGREDIENTS:

• 4 portobello mushrooms
• 1 lb ground beef
• 1 cup BBQ sauce
• 4 slices cheddar cheese
• 4 dill pickle spears

TO PREPARE:
Preheat oven to 350′
In a skillet, brown beef until cooked through. Add sauce and stir until combined.
Scoop insides out of mushrooms, leaving enough flesh to hold the filling.
Spray a baking sheet with cooking spray and place mushrooms on sheet.
Fill each mushroom with 1/4 of the beef mixture. Top with a slice of cheese.
Bake for 5-10 minutes, until cheese it melted and mushrooms have softened. It depends on how you like your mushrooms!
Top with a dill pickle spear! Serve with salad, coleslaw, grilled veggies, or sweet potato fries!

 

 

Pesto Shrimp Nachos

Last summer, I was feeling very lovey dovey, and I asked my boyfriend what his favorite food was. I wanted to store it away in my head until Valentines.

Now, we’ve been dating for four years, so I obviously knew his favorite foods in general. He loves Mexican, but alternates between nachos and chimichangas. He loves crawfish, but sometimes ops for shrimp. He’s a burger fiend, but does he like them more than he likes lasagna? I needed a specific, all-in-one answer to his favorite.

The answer? Shrimp nachos. Okay, I can do that.

I kept it in the back of my mind for 5 months. I never had to ask what we would do for Valentines, because I already had my plan.

The only thing I hadn’t entirely planned 5 months ago was the pesto. But, I know it’s his favorite thing that I make, and it would help add some brightness to a heavy dish. So, I figured, why not? I make it a little differently than I normally do: I use less oil, because nachos are already greasy. I’m not trying to get it to coat pasta, so it doesn’t matter if it’s a slightly more gritty texture.

These nachos have a great balance of flavors, and they’re perfect for sharing! I’m a little loose with quantities here, because it’s really up to you. Just make them how you like!

I won’t go on. Nachos are nachos; take them or leave them!

INGREDIENTS:
Pesto:
3 cups spinach
2 tbls olive oil
2 tbls lemon juice
1/4 cup parmesean
1/4 cup pine nuts
2 tsp minced garlic
Cheese sauce:
3/4 block of white queso cheese log (you know, the processed stuff that isn’t real cheese)
3/4 cup milk
1 tsp cumin
Assembly:
1 pound tail off, peeled and deveined shrimp
One onion, sliced
One green bell pepper, sliced
1 tbls butter or oil
1 bag tortilla chips
4 cups shredded pepper jack or Mexican cheese blend
Sour cream/ avocado for topping

TO PREPARE:

Preheat the oven to 250

For the pesto, combine all of the ingredients in a food processor and process until smooth. Done.

For the cheese sauce, combine all of the ingredients in a small sauce pan over medium heat. Stir until the cheese totally melts. Done.

For the shrimp, combine the shrimp, onion, and pepper in a pan with one tbls butter or oil. Cook until the shrimp turn pink and the onion and pepper are tender.

To assemble: In a 9×13 cake pan, layer chips all over the bottom. Pour over some of the cheese sauce, layer on some of the shrimp and veggies, dollop on some pesto, and top with shredded cheese. Add another layer of chips, and continue all the way to the top or until all of the ingredients are used. Be sure to end with a good layer of cheese.

Bake for 10 minutes, until everything melts and combines.

Serve with sour cream and avocado. Enjoy!

Meat n’ Cheese Skewers

Well, the Superbowl came and went, as did about 6 cookies and 3 of these skewers. I am not a football person, so I really only watch for the food and the company. Though, granted, when everyone else is watching football, they’re not exactly great company.

I was going to a party as my boyfriend’s plus-one, and I knew the demographic that would be there. College-aged boys. Straight, white, football-loving, meat and potatoes and beer boys. Nothing wrong with that, however, it meant my options for food were somewhat limited.

I went ahead and assumed they would not want cucumber sandwiches, caprese bites, or tapenade, as my usual go-to recipes would be. I also did not attempt to make lemon tartlets or strawberry bars for dessert.

This situation called for chocolate and sausage. After whipping up 3 dozen double-chocolate cookies and giving my boyfriend my drink order (1 Yoohoo, 1 strawberry milk, and 1 rootbeer) I knew my diet was out the window for the day. However, that didn’t mean I had to make a some sort of cheesy dip with bread and red meat everywhere.

I made it a goal to come up with something that was a little bit lighter than the other snacks, so that I could at least fill up on something healthy before I hit the cookies.

Therefore, these skewers were born. No, they’re not exactly clean or veggie-laden, but they are lowcarb, high protein, and no-cook. I’ll take my successes where I can get them.

I won’t turn this one-step recipe into an actual recipe card. Here’s how you make them the easy way:

MEAT N CHEESE SKEWERS:

Slice up some smoked turkey sausage (fully cooked) and your fav cheese into 2 inch chunks. Skewer onto wooden sticks with deli ham, gerkins pickles, mixed olives, and serve with mustard.

Feel free to mix this up with different meats, cherry tomatoes, cooked tortellini, roasted red peppers, etc.

Bacon N’ Cheddar Quiche

So, here’s the deal. I don’t really like quiche. Growing up, my mother always over-baked it, used too much cream, and threw in a bunch of seasonings that really didn’t belong.

I have tried other recipes, with other fillings and flavors, and I just can’t stand the stuff.

However, I can, objectively, understand that a lot of people in the world care for quiche. I get the convenience factor: it’s good at several temperatures, it’s versatile, it can be breakfast, lunch, or dinner. It can be a complete meal without a side dish. I get it.

I just don’t like it.

Why, then, am I posting a recipe that I cannot eat? Isn’t that hypocritical, untrustworthy, etc? Shouldn’t I have lied and said that I love the stuff?

I didn’t need to lie. I have seen this quiche be completely demolished every time I make it. I have seen people go back for third and fourth pieces.

This quiche has been requested for me to make, and I never have leftovers. Everyone absolutely loves the stuff.

Therefore, it seems that this quiche must be doing something right.

So, for the sake of all of my quiche-lovers out there, here’s a new one to try. I’ll be ordering a pizza.

INGREDIENTS:

• 1 unbaked deep dish pie crust (I use store bought for this. This meal is really fast and easy, don’t make it hard!)
• 5 eggs
• 1.5 cups half and half
• 1 cup cheddar cheese
• 8 strips cooked bacon, chopped
• 1/2 cup diced onion
• salt & pepper

Preheat the oven to 350

In a bowl, whisk together the eggs, half and half, salt, pepper.

In the crust, layer the onions, cheese, and bacon. Pour the egg mixture on top.

Put the quiche on a baking sheet in case it overflows. Trust me, it’s worth it.

Bake for 60 minutes, until puffed and a toothpick comes out clean.

Tender Thumbprint Cookies

Confession: I do not use my thumb to make the thumbprint in these cookies. My thumb is really small (I have abnormally teeny hands) and all it does is get cookie dough under my nail.

What do I do? I use my middle finger. I debated calling this post “middle finger cookies” for humor, but that seemed a little less than family friendly.

But these cookies? Totally family friendly! I love them because I can make a variety with several different jams, jellies, nuts, or other fillings. So, your fruity child can get his or her fix, while your chocolate lover can get their’s! Or, if you’re me, you opt for the ones you leave plain, with just a sprinkle of sugar on top.

And you serve them with rich hot chocolate covered in whipped cream, to cut the sweetness. 😉

These cookies only bake for ten minutes, but they do require 15 minutes in the fridge to chill. Don’t skip that step! You want all of the butter to harden up so that you get a nice, creamy cookie.

I served these to a friend who was born in the United Kingdom, where shortbread is the most popular cookie, so you know I had faith in these. He ate four, so I think we’re okay!

INGREDIENTS:

• 1 egg yolk (save the white for breakfast tomorrow!)
• 1 heaping tablespoon heavy whipping cream
• 1 heaping teaspoon vanilla (don’t measure this, just go for it)
• 2 sticks salted butter (or unsalted with some salt)
• 2/3 cup sugar
• 2 cups flour
• Fillings: Apple jam and a sprinkle of cinnamon, pineapple jam, strawberry jam, chocolate spread, a walnut, or nothing!

TO PREPARE:

Preheat the oven to 375, and line two baking sheets with parchment (no need to grease- these cookies don’t stick)

In a small bowl, beat the cream, egg, and vanilla with a fork.

Beat together the butter and sugar until super creamy. Like, 3-4 minutes creamy. Add in the egg mixture. Beat in the flour until combined.

If the dough looks crumbly, add a dash more cream. I swear some days I need it, some I don’t. It’s like the moon cycle determines how crumbly my flour is.

Scoop heaping tablespoons onto the baking sheet. Using your thumb, a small spoon, or your middle finger, create a small indention in the cookies.

After you’ve given all of your cookies the finger, spoon in about half a teaspoon of filling. Don’t overdo it- I know it’s tempting, but save your drippy jelly for your pb&j.

Chill the dough in the fridge for about 15 minutes, until it feels like store-bought cookie dough!

Bake for ten minutes, or until the sides of the cookie are brown. You should be able to poke the jam in the middle and your finger come back clean.

Cheerio!

 

Nacho-topped zucchini

I had long grappled with my favorite food growing up. I, quite simply, liked all foods! Well, cilantro still isn’t my thing, and basil tastes like soap, but mostly, all foods!

I knew I loved sushi, ribs, tortellini, nachos… nachos. Nachos. I knew nachos were at least a top contender my senior year of high school, when I went to a new BBQ restaurant. On the menu were tender ribs, pork sandwiches, cheese fries, all lovely. But I, instinctively, ordered the BBQ nachos.

That moment had no thought, no planning. It was pure impulse based on my taste buds.

There it was. My answer. Nachos!

A few years later, I went to a similar restaurant that also served BBQ Nachos, but this one included a calorie count. 1500 calories for an order. Granted, I never finished a full order, and I knew the stuff wasn’t good for  me. But that’s more calories than I usually eat in a day! Consuming them in one meal?

I couldn’t get it out of my head. But you know what I also couldn’t get out my head? Nachos.

So, I started to evaluate; what was it that I REALLY liked about nachos? The chips were always too salty and crunchy for my taste, and I often would scrape the cheese off with a spoon and eat it. So, I don’t really need chips. Hmmm…

A chip alternative could save me plenty off those calories while adding nutrition. And, of course, making them at home would likely make them healthier. I’ll replace the queso sauce with a conservative sprinkling of cheese, and add guac to compensate for lost creaminess. The BBQ probably added most of those calories, and I don’t really need it. Let’s do ground beef instead, with some light seasoning. No sour cream needed… hmmm….

Suddenly, a low-cal, low-carb nacho idea was coming to me. But what to do with the chips? Cheese crisps? High cal. Kale chips? Would fall apart. Cauliflower? Overdone.

Zucchini was the winner. Delicious, a beautiful color, and totally guilt-free. My favorite food was saved.

And now it’s saved for you, too.

INGREDIENTS (SERVES 4)

• 4 zucchini
• 1 pound ground beef
• 1 teaspoon each cumin, chili powder, salt, pepper
• 1.5 cups shredded cheddar
• 2 avocados
• 1 teaspoon minced garlic
• 1 tablespoon lime juice
• additional salt&pepper for guac, to taste
• Other nacho toppings: salsa, black olives, shredded lettuce, tomatoes, jalapenos, whipped cream… kidding

TO PREPARE:

I do my zucchini in the microwave! It’s easy and less clean up. Slice it all super thin- a mandolin works great, or a very sharp knife and a prayer. Then microwave it on a parchment-lined microwave-safe plate for about 9 minutes. Unless you have a giant microwave and a huge plate, you’ll probably have to do it in batches.

Meanwhile, brown the beef in a skillet with some cooking spray, butter, oil, whatever. As it cooks, add all of the seasonings. Stir until done!

Make the guacamole: Mash the avocado, garlic, lime juice, and salt&pepper together and give it a taste. I like mine pretty garlicy and not too lime, so do what you gotta do. I also mash mine with a fork because I like big chunks.

Assemble! Get your plates ready. Lay down a layer of zucchini, then top with cheese and beef. Do another layer of zucchini, and more cheese and beef. Then, add all of your extra toppings.

Feel free to add BBQ sauce, use ground turkey, do shrimp, add a homemade salsa. It’s nachos! You can’t mess it up.

Anybody else out there have a favorite food you wish you could makeover? Comment and I’ll see what I can do!

 

Party Artichoke Dip

One of my favorite cookbooks in the entire world is not actually published, not available at any bookstore, and not the kind of thing you can pin recipes from. It is my “Saint-Sational” cookbook; a fundraiser my All Saints Episcopal Church did one year when I was little. It is a compilation of family recipes from everyone at church, male and female, old and young, gay and straight. A huge variation ranging from fancy French Puffs to casual baked beans that start with a can.

The page that is most destroyed and always bookmarked is for artichoke dip. This is NOT spinach-artichoke dip. It is also not fancy; there’s no feta cheese or diced olives or anything like that. It’s four ingredients, and it’s delicious.

We make it four our Christmas party every year, but it is by no means limited to Christmas. It’s great for New Years, as an appetizer, as a lunch with some pita bread and a salad, or as a make-ahead potluck dish you can heat up last minute.

It’s a great variation of the classic Spinach-Artichoke dip, it’s no-fuss, and you should make it tonight.

INGREDIENTS:

• 2 cups mayo (you could probably substitute Greek yogurt if you’re that kind of person)
• 2 cups parmesean
• 2 14oz cans artichoke hearts, diced
• 2 teaspoons garlic powder

To Prepare:

Mix all of the ingredients right in a 9 inch square pan, and bake at 350 degrees for 15-20 minutes, until nice and hot.

Serve with pita, Triscuits, veggies, baguette, or a spoon.

Enjoy!